Quick Indian Curry With Coconut Quinoa (Pressure Cooker)

Total Time

35mins

Prep

20 mins

Cook

15 mins

I love Indian flavors, but all the cream based sauces make it tough for me to eat it as often as I would like! I had a craving for some Indian curry, a fridge full of good vegetables to use and some ideas to cut a lot of the fat. It came out pretty well, though I think I will increase a sharp spice next time, I think ginger would be a good call. I did the sauce at the same time as the vegetables which lessened the total time.

Directions

Measure 2 cups warm water and add saffron threads. Let soak for now.

Meanwhile, cut up all the vegetables.

Put the quinoa, garbanzo beans, raisins, coconut extract, and saffron water into the bottom of your pressure cooker and then place a vegetable steaming rack above this (the kind that open up like a flower).

Put the vegetables in the steaming rack, starting with the squash and sweet potato, then the pepper, eggplant and beans.

Oil the gasket, close and lock the pressure cooker, and set heat to medium-high. When high pressure has been reached, cook for 5 to 6 minutes. Depressurize with a quick-release method.